2 whole bananas
1/2 tsp vanilla
1 TBS raw honey
2 cups rice or almond milk
2 TBS cocoa powder (I prefer ghirardelli)
3 cups ice
Blend ingredients until smooth. Add additional ice if necessary. Add additional sweetener to taste.
Showing posts with label Snack. Show all posts
Showing posts with label Snack. Show all posts
Wednesday, March 31, 2010
Peanut Butter Granola Bars
1/3 cup melted butter
½ cup honey
1/3 cup peanut butter
1 egg beaten
½ tsp vanilla
½ cup coconut flakes
4 cups homemade granola (from previous recipe in breakfast section)
In large mixing bowl combine butter, honey, peanut butter, eggs, and vanilla. Gently fold in coconut and granola. Pour mixture into greased cake pan. Bake at 350 degrees for 30 minutes. Remove from oven and cut into bars. Let cool and remove from cake pan. *Optional* Drizzle melted chocolate chips over the bars in squiggles before removing from pan.
½ cup honey
1/3 cup peanut butter
1 egg beaten
½ tsp vanilla
½ cup coconut flakes
4 cups homemade granola (from previous recipe in breakfast section)
In large mixing bowl combine butter, honey, peanut butter, eggs, and vanilla. Gently fold in coconut and granola. Pour mixture into greased cake pan. Bake at 350 degrees for 30 minutes. Remove from oven and cut into bars. Let cool and remove from cake pan. *Optional* Drizzle melted chocolate chips over the bars in squiggles before removing from pan.
Hummus
1 lb chick peas/garbanzo beans (soaked overnight and cooked on high in crockpot for 3 hours)
4 cloves garlic, minced
3 lemons juiced
2 very heaping TBS Tahini
2 tsp sea salt
¼ cup water
½ cup extra virgin olive oil
Press all ingredients together in a food processor. Serve warm or chilled with tortilla chips, with wraps, pita bread, or on sandwhiches.
4 cloves garlic, minced
3 lemons juiced
2 very heaping TBS Tahini
2 tsp sea salt
¼ cup water
½ cup extra virgin olive oil
Press all ingredients together in a food processor. Serve warm or chilled with tortilla chips, with wraps, pita bread, or on sandwhiches.
Salsa Bean Dip
2 Red Bell Peppers, finely chopped
2 Yellow Bell Peppers, finely chopped
1 Green Bell Pepper, finely chopped
1 Can corn
1 Can Black Beans
1 Can Black Eyed Peas
2 TBS olive oil
Juice of one lime
1 bunch fresh cilantro
Salt to taste.
Combine all ingredients. Stir gently. Serve with high fiber tortilla chips.
2 Yellow Bell Peppers, finely chopped
1 Green Bell Pepper, finely chopped
1 Can corn
1 Can Black Beans
1 Can Black Eyed Peas
2 TBS olive oil
Juice of one lime
1 bunch fresh cilantro
Salt to taste.
Combine all ingredients. Stir gently. Serve with high fiber tortilla chips.
Swedish Rye Bread ***My Favorite***
1 ½ cups organic brown sugar
½ cup molasses
¼ cup butter
1 cup milk
3 tsp salt
2 TBS instant yeast
1 cup warm water
3 Cups cold water
3 cups Rye Berries, ground (about 5 cups rye flour)
8-9 cups white or wheat flour (or mix 5 cups wheat, 4 cups white)
Bring sugar, molasses, butter, milk, and salt to a rolling boil. While the sugar mixture is heating dissolve yeast in warm water. Add 3 cups cold water to hot sugar mixture. When sugar mixture is cool enough to touch add yeast mixture and begin adding rye flour. Mix well and let stand 10 minutes. Slowly add additional flour until you can handle dough without it feeling sticky. Allow dough to rest and rise for 30 minutes covered in a warm dry place. Punch down. Let it rise again for 20 minutes. Punch down and roll flat using rolling pin. Shape into loaves. Cut 1/4” slices diagonally across top surface of dough. Place in greased and dusted loaf pans. Bake at 350 degrees farenheit for 30-40 minutes.
It's great for sandwhiches!
½ cup molasses
¼ cup butter
1 cup milk
3 tsp salt
2 TBS instant yeast
1 cup warm water
3 Cups cold water
3 cups Rye Berries, ground (about 5 cups rye flour)
8-9 cups white or wheat flour (or mix 5 cups wheat, 4 cups white)
Bring sugar, molasses, butter, milk, and salt to a rolling boil. While the sugar mixture is heating dissolve yeast in warm water. Add 3 cups cold water to hot sugar mixture. When sugar mixture is cool enough to touch add yeast mixture and begin adding rye flour. Mix well and let stand 10 minutes. Slowly add additional flour until you can handle dough without it feeling sticky. Allow dough to rest and rise for 30 minutes covered in a warm dry place. Punch down. Let it rise again for 20 minutes. Punch down and roll flat using rolling pin. Shape into loaves. Cut 1/4” slices diagonally across top surface of dough. Place in greased and dusted loaf pans. Bake at 350 degrees farenheit for 30-40 minutes.
It's great for sandwhiches!
Bran Bread
1 ½ cup warm water
2 TBS active dry yeast
1 TBS Gluten Flour
2 TBS powdered milk
2 TBS oil or butter
2 TBS molasses
2 TBS honey
2 ¼ cups whole wheat flour
1 ¼ cup flour
1 ½ teaspoon salt
1 cup whole bran flakes
Mix very warm water and yeast. Let yeast dissolve for 1 minute. Add gluten flour, powdered milk, oil, molasses, honey, and 2 ¼ cups wheat flour. Mix well and let sit for 15 minutes. Add the rest of the flour kneading the dough as you go. Slowly add salt and bran flakes. Once you can handle the dough without it feeling sticky, stop adding flour. Allow dough to rest and rise for 20 minutes covered in a warm place without draft.
Grease and dust two loaf pans. Using a rolling pin flatten the dough. Roll up the dough and tuck ends under to form loaves. Slice ¼ “ deep slices diagonally across the top of your loaf. This will give the bread more room to expand as it rises. Allow loaves to rise another 20 minutes in loaf pans in warm dry place. Bake at 350 degrees farenheit for 25-30 minutes.
2 TBS active dry yeast
1 TBS Gluten Flour
2 TBS powdered milk
2 TBS oil or butter
2 TBS molasses
2 TBS honey
2 ¼ cups whole wheat flour
1 ¼ cup flour
1 ½ teaspoon salt
1 cup whole bran flakes
Mix very warm water and yeast. Let yeast dissolve for 1 minute. Add gluten flour, powdered milk, oil, molasses, honey, and 2 ¼ cups wheat flour. Mix well and let sit for 15 minutes. Add the rest of the flour kneading the dough as you go. Slowly add salt and bran flakes. Once you can handle the dough without it feeling sticky, stop adding flour. Allow dough to rest and rise for 20 minutes covered in a warm place without draft.
Grease and dust two loaf pans. Using a rolling pin flatten the dough. Roll up the dough and tuck ends under to form loaves. Slice ¼ “ deep slices diagonally across the top of your loaf. This will give the bread more room to expand as it rises. Allow loaves to rise another 20 minutes in loaf pans in warm dry place. Bake at 350 degrees farenheit for 25-30 minutes.
Marvelous Wheat Bread
2 ½ cups warm water
2 TBS yeast, instant (SAF brand is my favorite)
2 TBS Gluten Flour (Awesome Rising Agent)
1 TBS Lecithin (Excellent for Improving the Texture)
1/3 cup oil or butter
1/3 cup honey or sugar
½ cup powdered milk (optional)
2 ½ tsp salt
4 ½ cups whole wheat flour
2 ¾ - 3 ½ cups white flour
Mix very warm water and yeast. Let yeast dissolve for 1 minute. Add oil, honey, powdered milk, gluten flour, lecithin and 2 ½ cups of the wheat flour. Mix well and let sit for 15 minutes. This is the proofing stage. The mixture will rise like bubbles or a giant sponge. This is a great way to give your bread a preliminary RISE. Slowly add the rest of the flour and salt. (It’s important to add the salt last as it inhibits the rising processes) Knead the dough as you add the flour. The number one problem with bread is that too much flour is added. This is why it’s so important to add the flour slowly. Once you can handle the dough without it feeling super sticky stop adding flour. Allow dough to rest and rise for 20 minutes covered in a warm place without draft.
Grease and dust two loaf pans. Using a rolling pin flatten the dough. Roll up the dough and tuck ends under to form loaves. Slice ¼ “ deep slices diagonally across the top of your loaf. This will give the bread more room to expand as it rises. Allow loaves to rise another 20 minutes in loaf pans in warm dry place. Bake at 350 degrees farenheit for 25-30 minutes.
2 TBS yeast, instant (SAF brand is my favorite)
2 TBS Gluten Flour (Awesome Rising Agent)
1 TBS Lecithin (Excellent for Improving the Texture)
1/3 cup oil or butter
1/3 cup honey or sugar
½ cup powdered milk (optional)
2 ½ tsp salt
4 ½ cups whole wheat flour
2 ¾ - 3 ½ cups white flour
Mix very warm water and yeast. Let yeast dissolve for 1 minute. Add oil, honey, powdered milk, gluten flour, lecithin and 2 ½ cups of the wheat flour. Mix well and let sit for 15 minutes. This is the proofing stage. The mixture will rise like bubbles or a giant sponge. This is a great way to give your bread a preliminary RISE. Slowly add the rest of the flour and salt. (It’s important to add the salt last as it inhibits the rising processes) Knead the dough as you add the flour. The number one problem with bread is that too much flour is added. This is why it’s so important to add the flour slowly. Once you can handle the dough without it feeling super sticky stop adding flour. Allow dough to rest and rise for 20 minutes covered in a warm place without draft.
Grease and dust two loaf pans. Using a rolling pin flatten the dough. Roll up the dough and tuck ends under to form loaves. Slice ¼ “ deep slices diagonally across the top of your loaf. This will give the bread more room to expand as it rises. Allow loaves to rise another 20 minutes in loaf pans in warm dry place. Bake at 350 degrees farenheit for 25-30 minutes.
Granola
5 cups rolled oats
1 cup sesame seeds
1 cup flax seeds
1 cup sunflower seeds
3 cups wheat bran
1 cup wheat germ
1 ½ cup shredded coconut
1 cup raisins, craisins, or dried blueberries
1 cup sliced almonds
1 ½ cups honey
½ cup brown sugar
2 tsp salt 3 tsp vanilla
2 tsp cinnamon
1 cup olive, flax, coconut, or vegetable oil
½ cup water
In extra large mixing bowl combine first set of ingredients. In large mixing bowl combine second set of ingredients. Pour liquid ingredients over dry ingredients. Stir until evenly coated. Spread thinly in large baking bans at bake at 250 degrees farenheit for 45 minutes. Remove pans from oven and turn granola. Bake another 45 minutes.
1 cup sesame seeds
1 cup flax seeds
1 cup sunflower seeds
3 cups wheat bran
1 cup wheat germ
1 ½ cup shredded coconut
1 cup raisins, craisins, or dried blueberries
1 cup sliced almonds
1 ½ cups honey
½ cup brown sugar
2 tsp salt 3 tsp vanilla
2 tsp cinnamon
1 cup olive, flax, coconut, or vegetable oil
½ cup water
In extra large mixing bowl combine first set of ingredients. In large mixing bowl combine second set of ingredients. Pour liquid ingredients over dry ingredients. Stir until evenly coated. Spread thinly in large baking bans at bake at 250 degrees farenheit for 45 minutes. Remove pans from oven and turn granola. Bake another 45 minutes.
Coconut Muffins
3 cups whole grain flour
2 cups whole yogurt
2 eggs, beaten
1 tsp salt
¼ cup maple syrup
2 tsp pure vanilla
3 TBS butter, melted
1 cup shredded coconut
Soak flour and yogurt in warm place for 15-30 minutes. Blend in other ingredients. Bake in muffin pan at 325 degrees for 45 minutes.
2 cups whole yogurt
2 eggs, beaten
1 tsp salt
¼ cup maple syrup
2 tsp pure vanilla
3 TBS butter, melted
1 cup shredded coconut
Soak flour and yogurt in warm place for 15-30 minutes. Blend in other ingredients. Bake in muffin pan at 325 degrees for 45 minutes.
Maple Pumpkin Muffins *** My favorite***
2 cups whole wheat flour
2 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 pinch ginger
1 tsp salt
2 eggs beaten
1 ¼ cup solid pack pumpkin
1 cup honey
Mix ingredients bake in muffin pan for 20-25 minutes at 350 degrees farenheit. So moist and sweet you won’t even bother with butter.
2 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 pinch ginger
1 tsp salt
2 eggs beaten
1 ¼ cup solid pack pumpkin
1 cup honey
Mix ingredients bake in muffin pan for 20-25 minutes at 350 degrees farenheit. So moist and sweet you won’t even bother with butter.
Pineapple Bran Muffins
1 ½ cups wheat flour
½ cup wheat bran or wheat germ
2 tsp baking powder
1 tsp baking soda
1/c cup butter
½ cup honey
2 eggs
1 cup crushed pineapple
1 cup pecans, chopped
Mix ingredients. Bake in muffin pan for 20 minutes at 375 degrees farenheit.
½ cup wheat bran or wheat germ
2 tsp baking powder
1 tsp baking soda
1/c cup butter
½ cup honey
2 eggs
1 cup crushed pineapple
1 cup pecans, chopped
Mix ingredients. Bake in muffin pan for 20 minutes at 375 degrees farenheit.
Pumpkin Pecan Muffins
4 ¾ cups wheat flour
2 cups honey
1 ½ tsp baking powder
1 ½ tsp cinnamon
1 ½ tsp nutmeg
1 ½ tsp cloves, ground
6 eggs
29 oz solid pack pumpkin
1 cup apple sauce
1 cup chopped pecans or walnuts
Mix all ingredients and bake in muffin pan at 350 degrees farenheit for 35-40 minutes.
2 cups honey
1 ½ tsp baking powder
1 ½ tsp cinnamon
1 ½ tsp nutmeg
1 ½ tsp cloves, ground
6 eggs
29 oz solid pack pumpkin
1 cup apple sauce
1 cup chopped pecans or walnuts
Mix all ingredients and bake in muffin pan at 350 degrees farenheit for 35-40 minutes.
Whole Wheat Banana Raisin Muffins
6 Tbs butter
2 Mashed Bananas
1 beaten egg
1/3 cup milk
¼ cup honey
1 2/3 cup wheat flour
¼ tsp baking soda
½ cup golden raisins
Bake in muffin pan at 400 degrees farenheit for 15 minutes
2 Mashed Bananas
1 beaten egg
1/3 cup milk
¼ cup honey
1 2/3 cup wheat flour
¼ tsp baking soda
½ cup golden raisins
Bake in muffin pan at 400 degrees farenheit for 15 minutes
Almond Pumpkin Bread
2 cups whole wheat flour
2 tsp baking powder
½ tsp baking soda
1 ½ tsp pumpkin pie spice
1 tsp salt
2 eggs beaten
1 ¼ cup solid pack pumkin
¾ cup honey
½ cup evaporated milk
2 Tb oil or applesauce
½ tsp almond extract
¾ cup sliced almonds
Mix all ingredients and bake in a loaf pan @ 350 degrees farenheit for 60-65 minutes.
2 tsp baking powder
½ tsp baking soda
1 ½ tsp pumpkin pie spice
1 tsp salt
2 eggs beaten
1 ¼ cup solid pack pumkin
¾ cup honey
½ cup evaporated milk
2 Tb oil or applesauce
½ tsp almond extract
¾ cup sliced almonds
Mix all ingredients and bake in a loaf pan @ 350 degrees farenheit for 60-65 minutes.
Honey Banana Bran Muffins
2 cups bran flakes
1 cup buttermilk
1 banana mashed
¼ cup oil
1/3 cup honey
1 egg
¾ cup whole wheat flour
1 tsp baking soda
1/8 tsp salt
Soak bran flakes in buttermilk for 5-10 minutes (if you don’t have buttermilk use milk with a little lemon juice or vinegar added). You can also substitute Wheaties for fresh bran flakes. Add banana, oil, honey and egg. Mix flour, baking soda and salt separately then add to the rest of ingredients. Bake at 425 degrees farenheit for 15 minutes. Serve with butter or honey butter.
1 cup buttermilk
1 banana mashed
¼ cup oil
1/3 cup honey
1 egg
¾ cup whole wheat flour
1 tsp baking soda
1/8 tsp salt
Soak bran flakes in buttermilk for 5-10 minutes (if you don’t have buttermilk use milk with a little lemon juice or vinegar added). You can also substitute Wheaties for fresh bran flakes. Add banana, oil, honey and egg. Mix flour, baking soda and salt separately then add to the rest of ingredients. Bake at 425 degrees farenheit for 15 minutes. Serve with butter or honey butter.
Breakfast Bars (Flourless)
These are delicious!
2 cups oatmeal
6 Tablespoons corn meal
2 cups dry milk powder
1 1/2 cups applesauce (no sugar added)
1 20 oz. can crushed pineapple, drained (in natural juices)
1 1/2 teaspoon cinnamon
1 1/2 teaspoon baking powder
1 teaspoon coconut flavoring
Mix together. For a 9"x13" pan with Pam bake 350 degree oven for 20 minutes. For 18 muffins bake for 25 minutes.
Variation: Omit pineapple and coconut flavoring. May flavor with maple flavoring or vanilla. Make as drop cookies and bake 15 minutes in convection oven.
Freeze uneaten muffins for a great grab-and-run breakfast.
2 cups oatmeal
6 Tablespoons corn meal
2 cups dry milk powder
1 1/2 cups applesauce (no sugar added)
1 20 oz. can crushed pineapple, drained (in natural juices)
1 1/2 teaspoon cinnamon
1 1/2 teaspoon baking powder
1 teaspoon coconut flavoring
Mix together. For a 9"x13" pan with Pam bake 350 degree oven for 20 minutes. For 18 muffins bake for 25 minutes.
Variation: Omit pineapple and coconut flavoring. May flavor with maple flavoring or vanilla. Make as drop cookies and bake 15 minutes in convection oven.
Freeze uneaten muffins for a great grab-and-run breakfast.
Tuesday, March 30, 2010
Multi Grain Bread
2 Cups unbleached flour
1/2 cup whole wheat flour
1/2 cup rolled oats
1/4 cup corn meal
1/4 cup rye flour
1/4 cup sunflower seeds
1/4 cup honey
1 TB Gluten Flour
2 teaspoons instant yeast (SAF is my favorite)
1 1/2 teaspoons salt
1/4 cup powdered milk
3 TB butter
1 1/4 cup warm water
Combine water, yeast, and honey. Mix and let mixture grow 2 minutes. Add Gluten Flour, butter and everything but the white flour and salt. Mix well and let stand 5 minutes. Add salt. Slowly add the white flour until dough is satiny and forms without being too sticky or too firm.
Transfer to well oiled bowl. Let rise 1 hour. Punch down. Roll out and form loaves. Place in well greased bread pans. Let rise 50 minutes. Gently place on center rack in oven. Bake at 350 degrees farenheit for 35-40 minutes.
1/2 cup whole wheat flour
1/2 cup rolled oats
1/4 cup corn meal
1/4 cup rye flour
1/4 cup sunflower seeds
1/4 cup honey
1 TB Gluten Flour
2 teaspoons instant yeast (SAF is my favorite)
1 1/2 teaspoons salt
1/4 cup powdered milk
3 TB butter
1 1/4 cup warm water
Combine water, yeast, and honey. Mix and let mixture grow 2 minutes. Add Gluten Flour, butter and everything but the white flour and salt. Mix well and let stand 5 minutes. Add salt. Slowly add the white flour until dough is satiny and forms without being too sticky or too firm.
Transfer to well oiled bowl. Let rise 1 hour. Punch down. Roll out and form loaves. Place in well greased bread pans. Let rise 50 minutes. Gently place on center rack in oven. Bake at 350 degrees farenheit for 35-40 minutes.
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